Recipe for pea soup with beef. How to cook pea soup with beef. Pea soup with smoked beef ribs

Recipes for low-calorie, nutritious pea soup with beef broth

2017-09-18 Marina Danko

Grade
recipe

3094

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

Carbohydrates

6 gr.

47 kcal.

Classic pea soup with beef broth

A simple recipe for a rich, aromatic soup that is loved by many. Meat and bone beef broth, like no other, creates a feeling of integrity of the dish, satiety and flavor.

Ingredients:

crushed peas - a full glass;
beef on the bone - 800 gr.;
six medium potatoes;
small onion head;
medium-sized carrot - 1 pc.;
2 liters of water;
oil, refined;
one bay leaf, small.

Cooking method:

1. First of all, you need to prepare a good beef broth; the taste and even the type of soup largely depends on its quality. For rich pea soup, choose beef on the bone. You should not take the vertebral bones, they do not produce the most transparent broth.

2. Fill the beef with two liters of cool water. The choice of water is also important; running water, as a rule, is unsuitable, since it often has increased hardness, and peas definitely cannot boil in it. Use filtered bottled water whenever possible.

3. Place the pan on high heat and wait until it boils. As the meat protein warms up, it will coagulate and float to the surface. It is important to timely and carefully collect the foam with a slotted spoon, without touching the pieces of meat. As soon as it starts to boil, lower the heat to medium, cover with a lid and wait a few minutes. You need to make sure that the boil is moderate so that all the necessary substances are boiled out of the meat. Cook the pea soup base for at least an hour. The broth is considered ready when the pulp easily comes away from the bone.

4. While the meat is cooking, prepare the peas. It is generally accepted that whole beans make soup tastier, but many people prefer to use crushed peas; they cook faster. You can resort to a little trick - bite into the peas, if this is not easy to do, do not take such peas, it will be difficult to boil them.

5. We sort through the peas, throw aside the rubbish and damaged beans with dark spots. Pour the good ones into a bowl, rinse, fill with warm water and leave in it. Please note that you also need to soak peas in filtered, not running water. It is recommended to soak whole peas in the evening, then the soup will cook faster.

6. When more than half the time allotted for preparing the broth has passed, you can prepare the rest. After peeling the onions, potatoes and carrots, wash the vegetables. We cut the potatoes into small cubes, three carrots into medium chips, and finely chop the onion. Fill the potatoes with water for a while, otherwise they will darken.

7. Carefully remove the meat from the finished broth and let it cool so that it is comfortable to work with your hands. Strain the broth from bone fragments, pour into a clean saucepan and bring to a boil again.

8. Decant the water from the peas, rinse and place in boiling broth. Before boiling again, stir several times so that the peas do not stick to the bottom of the pan, do not forget to remove the foam. At the first signs of boiling, reduce the heat and continue cooking under the lid.

9. Remove the meat from the bones, separate it into pieces fiber by fiber and put it in the soup.

10. After waiting 20 minutes from boiling, add the potatoes. Bring to a boil again, then continue cooking at the same heat.

11. Place the onion in a small amount of heated oil. After frying until slightly translucent, add the carrots and cook for about ten minutes until the vegetables become noticeably soft. Sprinkle the roast with pepper, add bay leaves, stir well and remove from the stove.

12. When the peas have boiled and the potatoes have become soft, add some salt to the soup to your liking and transfer the sautéed vegetables into the pan. After stirring well, simmer on low heat for three minutes and remove from the stove.

In soup, peas should not be mashed. The peas should look solid in appearance, but at the same time be soft. This can only be achieved by correctly observing the temperature regime - you should not cook peas at an intense boil, the peas will quickly turn into puree, although for those who prefer a similar version of pea soup with beef broth, on the contrary, you should use the hint.

Pea soup with beef broth: a simple recipe for a slow cooker

A somewhat simplified version, without sacrificing quality. On the contrary, simultaneous cooking of the main components gives the dish a slightly different, more rich taste.

Ingredients:

beef (pulp) - 500 gr.;
4 large potatoes;
refined oil;
one carrot;
two bay leaves;
large onion;
400 gr. shelled whole peas.

Cooking method:

1. We won’t cook the broth separately, but you should take care of the peas in advance. As in the classic recipe, the beans need to be soaked in water. This can be done the night before or at least two hours before cooking.

2. Wash the pulp with cool water, soak the remaining moisture on the piece with disposable towels. Cut the beef into medium-sized rectangular pieces.

3. Peel and finely chop the onion; on the contrary, grate the larger carrots.

4. Turn on the multicooker, setting the “Frying” option, pour a little oil. After heating the fat, put the onion in the bowl, fry until the slices become transparent, then add the carrots. Cook for seven minutes, stirring.

5. Add the meat to the vegetables and continue cooking as before for a quarter of an hour. Don't forget to stir occasionally so that the beef is steamed evenly.

6. While the meat is cooking, peel the potatoes. Cut the tubers into centimeter cubes and place them with the meat, along with the soaked peas.

7. Pour in boiling water. For medium-thick soup, pour water to the top mark, about three liters.

8. Lower the bay leaves and tightly close the multicooker lid. Cook on the “Soup” option for one hour. After the end of the program, add a little salt and keep covered for up to a quarter of an hour.

It is good to offer white bread croutons with this soup. They are easy to prepare: while the soup is cooking, cut the bread into thin slices and lightly dry them in a dry frying pan.

Fragrant pea soup in beef broth with smoked pork loin

Using smoked meats when cooking pea soups is a well-known culinary technique. You should not use overly smoked meat; it is better to choose a slightly fattier one, and the main piece of beef is leaner.

Ingredients:

smoked loin - 150 gr.;
two medium carrots;
600 gr. beef (brisket);
two small onions;
300 grams of peas;
two large potatoes;
two peas of black and one allspice;
bay leaf, medium size.

Cooking method:

1. Take care of the peas in advance - sort them out and soak them in cold water in the evening or for at least a couple of hours in warm water.

2. Place the washed meat in one piece into a pan. Add the peeled onion and one carrot, bay leaf and peppercorns. Fill with cold water and cook the broth. Do not forget to collect the foam before boiling, and then cook over medium heat until the meat is soft. The process of cooking clear broth for pea soup is described in detail in the classic recipe.

3. Remove vegetables, peppercorns and bay leaves from the finished broth. Having taken out the meat and cooled it a little, cut it into pieces and return it to the broth.

4. Place soaked and washed peas in boiling beef broth. While waiting for it to boil, skim off the foam. Then set the heat so that the soup is only slightly simmering and continue cooking with the lid on.

5. Cut the peeled potatoes into small cubes and add water.

6. Finely chop the remaining onion with a knife, finely grate the carrots.

7. Cut the loin into cubes a little less than a centimeter in size. Place the pieces in a dry frying pan and place over moderate heat. When a little fat has rendered, add vegetables and fry them until soft. If there is not enough rendered fat, you can add a little oil or add broth from the pan.

8. When the peas are cooked enough, add the potatoes into the broth and cook until tender. Then add fried vegetables with loin to pea soup, bring to a boil, add salt. Let the finished soup brew a little.

This soup goes well with croutons with a light garlic flavor. To cook them, place chopped garlic in heated oil in a frying pan. Fry for about a minute, then remove. Fry slices of white bread in flavored fat until golden brown.

Pea soup in beef broth with potatoes and mashed peas

Cream soup is not quite the same as soup with pea puree. Boil the beans until mushy; many people prefer this option. By choosing lean beef and carefully collecting the fat from the finished dish, you can offer this dish even to people on a loose diet.

Ingredients:

beef on a chopped bone - 400 gr.;
half a kilo of crushed peas;
small carrots;
bulb;
bay leaf - large leaf;
two potatoes;
1/2 tsp. dill, dried.

Cooking method:

1. Peas must be soaked. In the evening or three hours before cooking, fill it with water. You don’t have to soak it, but then the soup will take longer to cook.

2. Pour 2.5 liters of water into the pan, add the washed meat and bay leaves. Add half a spoonful of salt and set to cook. All rules for preparing broth can be found in the classic pea soup recipe. Please note that if the broth was not added before, we will do it differently this time. We will cook the peas separately, and salt will not affect them in any way.

3. In parallel with the broth, cook the peas. We sort it out and rinse it well. In cold water, at a ratio of 1:3, let it cook without adding salt. Before boiling, remove the foam, then cook until soft at a minimum boiling point. First, stir so that the sunken peas do not stick to the bottom.

4. Peel the potatoes and cut them into thin cubes. This soup can be cooked without potatoes, but if you want a more satisfying dish, it is better to add potatoes.

5. Grate the carrots into medium shavings, and chop the onion finely too. Fry in oil until golden.

6. Take the meat out of the prepared beef broth and, after cooling slightly, disassemble it into pieces.

7. Puree the boiled peas with a blender. You can simply grind it with a masher, but it will take longer.

8. Combine beef broth and pea puree. First, pour more than half of the broth into a clean saucepan. Add the remaining puree to the mixture and mix. Add potatoes and adjust the thickness by adding the poured broth.

9. Place the pot of soup on the stove, stirring, and bring to a boil. Reducing the heat, cook, focusing on the readiness of the potatoes.

10. Season the pea soup with roasted vegetables, add bay leaves, dried dill and simmer over low heat for another five minutes.

For this soup, you should soak the peas in the evening, and when cooking, add baking soda to the water on the tip of a knife. It will help the peas boil faster and make them looser and more tender. Do not rush to add salt to any pea soup; it is better to do this when the soup is almost ready. If you add salt to the broth, the peas may not be cooked.

In my opinion, pea soup with beef broth is the most successful option of all pea soups. It is no coincidence that this is what is prepared in many canteens and cafes. I have long noticed that if it is on the menu, it is ordered very often, literally through one person. I think that you have noticed this, not only in others, but also in yourself. And here’s the paradox: for some reason, many housewives do not cook it at home, perhaps considering this dish to be complicated. I assure you, there is nothing complicated here and today you will see for yourself. Let's prepare a delicious pea soup with beef broth together.

Preparation

When choosing meat at the market or in a store, do not worry if the bone is large, it turns out. So I bought a large one on a sugar bone. Rinse the beef under running water, carefully selecting any bone fragments after chopping the meat. Separate the bone from the main piece, leaving a sufficient amount of pulp on the bone.

Place the bone with the meat in a large saucepan and fill it with cold water so that the water completely covers it. We put it on high heat, wait until the broth starts to boil and carefully, carefully remove the foam several times. Then add a little salt, reduce the heat, cover with a lid and leave to simmer for 50-60 minutes, depending on the toughness of the beef, or until the meat begins to pull away from the bone.

While the meat is cooking, prepare the peas. Personally, I like it better, and that’s what I buy most often. We wash the peas, remove the debris and remaining films, and then fill them with water, maybe lukewarm. Wash the potatoes under cool water, peel them and rinse with water again. Next, cut it into strips and fill it with water so that it does not darken.

That's all, the preparation is complete. Pour into plates and serve the delicious, aromatic pea soup, first. Bon appetit!

Ingredients

700-800 g – beef bone;
1 cup – peas;
5-6 pcs – potatoes;
1 piece – onion;
1 piece – carrots;
Salt, spices, bay leaf, herbs - to taste.

What could be easier than making a simple soup? But for some reason, many housewives are not very fond of this dish, which is very healthy in all respects! But fresh soup is just the thing for our stomachs!

These are not sausages and dumplings from the store, which our very busy housewives often prefer to feed their families with. And it’s not healthy and (I’m not afraid of this word), not tasty at all! So that your stomach is not empty!

Lack of time you say? So I want to convince you that if you approach this issue wisely, then even pea soup with beef can be prepared within half an hour. Interested? Then you are welcome to familiarize yourself with the recipe for a wonderful pea soup. It will be tasty, healthy and satisfying! We will cook on the stove in a saucepan.

Taste Info Hot soups / Pea soup

Ingredients for 2 servings

Beef – 200 grams;
Purified water – 1 l;
Peas – 50 grams;
Potatoes – 1 tuber;
Onion – 1 head (small);
Carrots – 1 root vegetable;
Mixture of peppers - to taste;
Kitchen salt - to taste;
Turmeric – 0.5 teaspoon;
Bay leaf – 1-2 pcs.;
Vegetable oil – 2 tbsp;
Butter – 20 grams.

How to cook classic pea soup with beef in a saucepan

We reveal the first secret of quick preparation of pea soup with beef.

Most likely, it is no secret to anyone that beef is not chicken and it does not cook as quickly as we would like. So, if you have planned beef soup for tomorrow, then you need to take care of it today. Don’t worry, you won’t have to do anything complicated, just in the meantime put a saucepan with meat on the fire and cook the broth. Boil the broth for 50 minutes, skim off the foam so that the broth is clear and tasty.

This way, the first, time-consuming workpiece will already be ready!

Our second tip concerns peas. As you know, if you don’t know the secret, then you can cook it for quite a long time, this does not suit us, and therefore we use the following secret.

In order for the peas to boil quickly and efficiently, you need to rinse them, then add a small amount of water (to cover) and add a teaspoon of baking soda. Stir and leave for an hour. Then drain the water and rinse the peas well.

That's all the tricks! Now let's start preparing the delicious pea soup, mark the time.

We put a saucepan with broth on the fire (remove the meat first) and pour the peas already prepared in advance into it. It begins to cook, and meanwhile we move on. Peel the potatoes and cut them into small cubes.

After the peas have boiled for about 10 minutes, add the potatoes along with bay leaves and carrot pieces. Close the lid, increase the heat so that it boils faster, then screw it on and go prepare the next ingredients.

Peel the onion and chop it as finely as possible. Using a housekeeper's knife, remove the top layer from the carrots, then grate it on a fine grater.

Pour vegetable oil into a heated frying pan, add butter and add onions and carrots for easy sautéing. Cover the frying pan with a lid, so the process will go faster, 5-6 minutes and the vegetables are ready to go into the soup. Salt and pepper to taste, add turmeric.

Immediately cut the beef into portions and add it to the soup. Let the vegetables cook for 5-7 minutes. And now this aromatic, rich pea soup with beef is ready to delight our stomachs!

When serving, sprinkle with finely chopped dill.

Making pea soup with beef is not difficult, so anyone can do this process.

Ingredients:

Beef pulp - 400 gr.;
Dry peas - 1 cup;
1 medium sized carrot;
Onions - 2 medium heads;
Medium size potatoes - 4 pcs.;
One large or two small bay leaves;
Dill, parsley - greens;
Salt to taste;
Vegetable oil.

For those who do not know how to cook pea soup with beef, there are step-by-step recipes that you can follow to quickly master this process.

Useful properties of peas

Pea soup with beef is a Finnish dish. However, it is also popular in other countries due to its high taste and beneficial properties of the ingredients. Peas themselves are a low-calorie product. It contains only 55 kilocalories per hundred grams. There are slightly more of them in boiled form - 60 kilocalories. Both fresh and dry peas are eaten. Both types are equally beneficial for the human body, but dried contains more carbohydrates, and its calorie content is 298 kcal per 100 grams of product. People who are overweight should consume peas in moderation. Many different dishes are prepared from this product, but the most popular is pea soup with beef, the recipe for which can be found on the Internet.

If we compare this vegetable with others, it contains more protein than other crops. Its composition is similar to meat protein and contains useful amino acids. It contains a lot of ascorbic acid, starch and sugar. Plus, peas are a real storehouse of vitamins C, PP, B, A, carotene and fiber. This vegetable crop ranks first in terms of nickel content and breaks all records for the presence of elements such as iron, boron, potassium, magnesium, calcium, and copper. If anyone decides to make pea soup from beef, a recipe with a photo will help you do everything quickly and correctly; moreover, all useful vitamins and microelements will be preserved during cooking.

Eating peas has a positive effect on the cardiovascular system, controls blood sugar levels, therefore it is especially useful for people suffering from diabetes, because it contains glucose and sucrose, which enter directly into the blood and in this process there is no need to use insulin . No harmful deposits are formed due to the consumption of peas.

How to cook delicious pea soup with beef?

First, take the peas and rinse thoroughly in cold water. You can do this several times, as dust may accumulate in the product during storage. Well-washed peas should be placed in some container and filled with water for two hours to swell. Wash the beef, remove the films and veins, put it in a saucepan, add salt, bay leaf, then add cold water and cook until fully cooked for about two hours.

The finished beef should be removed from the pan and cut into small pieces. The broth needs to be strained, then put pieces of beef into it. Peel the potatoes, wash them, cut them into small cubes and put them in boiling broth. Add soaked peas to potatoes.

The next step is preparing the frying. To do this, the onions and carrots must be peeled and washed. Grate the carrots on a medium grater, finely chop the onion. Place all the vegetables in a frying pan, add vegetable oil and fry well. The roast is added to the soup five minutes before it is ready. You should do the same with the greens, first cutting them finely.

If you have your favorite seasonings, you can also add them to the soup. You should definitely try the dish and determine whether it has enough salt. If not, then add it. In addition, pea soup with beef can be prepared in a slow cooker. For clarity, you can use the recipe for pea soup with beef with photo.

The soup is poured hot into deep plates. It should be served with bread or crackers, which can be placed directly on the plate before eating so that they do not have time to get soggy.

A simple recipe for pea soup, which adults and children adore so much, is known to many housewives. But everyone wants to surprise their loved ones with something new. We offer modified versions of pea soup. Each recipe is interesting and very tasty in its own way.

Pea soup with smoked beef ribs

Ingredients

Beef ribs - 380 gr.
Onion, round – 130 gr.
Dry peas – 185 gr.
Refined oil -70 gr.
Potatoes – 245 gr.
Carrot – 95 gr.
Dill – 90 gr.
Fine salt – 18 gr.

Preparation

Pre-soaked peas should be poured into a four-liter saucepan with water, let it boil and put on low heat. Cook for 30 minutes.
The soup recipe includes smoked ribs, which give it the main flavor, which should be mixed with the peas. Let it boil, then cook over low heat for about 15 minutes.
Cut the onion thinly into half rings. In order to fry it, you should preheat the frying pan, add the onion and turn off the heat.
Grate the carrots for frying using a Korean carrot grater. Cook it separately from the onion over low heat.
Cut clean potatoes into thin slices. Throw the potatoes into the pan.
10 minutes after the potatoes start to cook, add the fried vegetables.
Add salt to your taste.
Cook until the peas and potatoes are completely cooked.
Chop the dill last.

Ingredients

Fresh beef - 375 gr.
Onion, round, onion – 160 gr.
Peas, dry – 195 gr.
Oil, refined - 70 gr.
Fine salt – 15 gr.
Cream, heavy -70 ml.
Processed cheese – 250 gr.

Preparation

Place the previously soaked peas in a saucepan to cook for at least four liters. You definitely need to let the water boil.
Cut the beef into thin, small pieces, place it in the pan with the peas and also let the water boil. Cook the soup base over low heat for 47 minutes.
Cut the potatoes into small pieces and place in a pan with peas and meat. Cook for 15 minutes.
The recipe recommends adding processed cheese for taste. Place the cheese in a metal bowl, add cream, heat slightly and stir well with an electric mixer.
After the potatoes are cooked, pour in the cheese mixture, making sure to stir the entire soup.
Peel and finely chop the onions and carrots, prepare a frying pan by first adding oil to it and heating it. Cook vegetables over low heat for about 15 minutes.
Add vegetables to the soup, then cook for another 12-15 minutes.

Ingredients

Beef fillet - 330 gr.
Peas – 185 gr.
2 chicken eggs.
Butter - 95 gr.
Potatoes – 340 gr.
Carrots – 130 gr.
Fine salt – 23 gr.
Dill – 95 gr.
Green onions - 95 gr.

Preparation

Boil the soaked peas separately. Cook until completely cooked.
Place the meat in a saucepan with water and cook for at least 45 minutes.
Boil carrots and potatoes separately. The puree soup recipe recommends boiling already peeled vegetables.
Using an electric mixer, puree the cooked vegetables. To make the puree not so thick, pour a little water into the vegetables, the same water in which they should have been cooked.
Add a couple of eggs to the vegetable puree, stir everything quickly so that the eggs do not have time to cook in it.
Remove the meat from the pan and cut it into small pieces, as the recipe recommends.
Grind the peas and meat with an electric mixer until smooth. For the process to go well, you should add a little broth to the gruel.
Pour the vegetable puree into the pan, as well as the mixture with peas and meat. Stir everything well. Add butter and salt.
The greens should be chopped last.

Ingredients

Beef pulp - 330 gr.
Green peas, canned – 185 gr.
Potatoes – 340 gr.
Carrots – 85 gr.
Onion, round, onion – 80 gr.
Olive oil – 60 gr.
Fine salt – 21 gr.
Fresh greens – 155 gr.
Gray bread for croutons – 400 gr.
3 cloves of garlic.

Preparation

While you are working with vegetables, you need to put the beef in the water. Cook the meat over medium heat, from 45 minutes to 1 hour. 15 minutes.
Peel the potatoes and cut them into small cubes as recommended in this recipe.
When the meat is completely cooked, it will need to be removed, cooled and cut into thin pieces or torn.
Throw the potatoes and meat into the broth, let it boil and then cook for about 15 minutes.
Fry carrots and onions over low heat using olive oil.
Add canned green peas and fried vegetables to the soup.
First cut the bread into slices, then into small squares or sticks, based on your own preferences.
Lightly fry the croutons in olive oil.
Squeeze the garlic into them, add salt and stir.
Chop the greens, after washing them well.
Serve croutons and greens separately from the soup, in individual containers.

People with gastroenterological diseases should not cook soup with smoked meats. All other soups are cooked in secondary broth.

For pea soup, you should cook the peas the night before. Place it in water and place it overnight in a warm place, for example, in a preheated oven.

When cooking meat, do not forget to remove the dark foam from the water.
All vegetables are fried in sunflower or olive oil; two to three tablespoons of water are added during the process to avoid burning.
Due to close contact with the ground, greens must be washed with running water.
To preserve the vitamins in greens, you should not cut them with a knife, but tear them with your hands.
Delicious pea soup will be even more flavorful if you let it sit for another hour.
For the soup, prepare sour cream or mayonnaise, depending on your preference.

You can add any seasoning to your pea soup with beef. But in order not to violate the recipe and preserve the basic taste, seasoning should be added in small portions.